ground cloves and all-spice mixed, 2 tablespoons cinnamon, flour to form
dough.
Beat the nutter and sugar together; add the molasses, spice, etc., and
just enough flour to form a plastic dough. Knead well, roll out, cut into
small biscuits, and bake on oiled or floured tins in a very moderate oven.
9. JAM SANDWICH.
Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see
recipe). Pour mixture in tins and bake for about 10 minutes in a hot oven.
Take out, spread one round with warmed jam, place the other on top, and
cut when cold.
10. LEMON SHORT CAKE.
1 lb. flour, 7 ozs. nutter, 1/4 lb. sugar, rind of 1 lemon.
Mix together nutter and sugar, add grated lemon rind, work in flour, and
knead well. Press into sheets about 1/2 in. thick. Prick all over. Bake in
a moderate oven for about 20 minutes.
An easy way of baking for the inexpert cook who may find it difficult to
avoid breaking the sheets, is to well grease a shallow jam-sandwich tin,
sprinkle it well with castor sugar, as for sponge cakes, and press the
short cake into it, well smoothing the top with a knife, and, lastly,
pricking it.
II. MACAROONS. 5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs.
Blanch the almonds and flake them in a nut mill. Whisk the eggs to a stiff
froth adding the sugar a teaspoonful at a time. Add the almonds, and stir
lightly. Drop the mixture, a dessertspoon at a time, on to well-oiled
paper, or, better still, rice-paper.
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